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7 pod burgundy/plum sauce

HillBilly Jeff

HillBilly Jeff

Going to be making my first foray into sauce making with the idea of using plums as my base for my sauce and burgundy peppers as my heat.
 
Any thoughts or ideas for this sauce would be greatly appreciated.
 
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Alot of heat is always great with something sweet. My rule of thumb us always have something sweet, sour and salty to accompany all that heat. The sour part, besides vinegar, I usually accomplish by fermenting the chillies.
 
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I made a really good sauce last year that had plums in it.  I cooked the plums in about 1/4 cup of rum for about 5 min and then poured the rum and plums into the sauce mixture.  The alcohol boils out but the rum / plum flavor was really amazing.
 
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turbo said:
I made a really good sauce last year that had plums in it.  I cooked the plums in about 1/4 cup of rum for about 5 min and then poured the rum and plums into the sauce mixture.  The alcohol boils out but the rum / plum flavor was really amazing.
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Yeah, rum, tequila or a good burboun is really good.
 
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